Fructose Free Paleo No-Bake Strawberry Cheesecake
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- ¼ tsp fine sea salt
For the filling
- 2 cups raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ⅓ cup coconut oil, melted
- ¼ cup honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 tbsp maple syrup
- 3 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
For the strawberry topping
- 2 cups fresh strawberries, hulled and halved
Ingredient noteA serving of up to about five medium strawberries is low in fructose. This recipe contains only about 1 1/4 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- 2 tbsp honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh strawberries, thinly sliced, for garnish (optional)Ingredient note
A serving of up to about five medium strawberries is low in fructose. This recipe contains only about 1 1/4 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
Instructions
- 1
Line the bottom of a 9-inch springform pan with a round of parchment paper. Place the almonds in a food processor and pulse 8–10 times until coarsely chopped — pieces should be roughly pea-sized, not a fine powder.
- 2
Add the pitted dates and 1/4 tsp sea salt to the food processor with the almonds. Process continuously for 30–45 seconds until the mixture clumps together and holds its shape when pressed between two fingers. If it crumbles, process for another 10 seconds.
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